This vegan dish is made quickly, succeeds always and tastes great.

INGREDIENTS ( for 3 portions)

• 500 g vegan tortellini
• 1 yellow paprika
• 1 onion
• 1 garlic glove
• 1 tablespoon olive oil
• 350 ml vegetable stock
• 3 tablespoons tomato paste
• 3-4 teaspoons mixed herbs
• salt
• pepper
• 100 g cherry tomatos
• 125 g vegan cheese ( selfmade or bought)

PREPARATION

• Cook tortellini according to package instruction
• Put aside
• Preheat the oven to 200° C.
• Cut paprika in half, clean and slice in little pieces
• Peel and chop onion and garlic
• Heat the oil in a pan
• Stew the onion
• Add garlic and paprika
• Add tomato paste and sweat for ½ minute
• Infuse with the vegetable stock
• Add herbs
• Let it come to the boil
• Downshift heat and let it simmer for 1 minutes
• Flavor with salt and pepper
• Spread the tortellini in a casserole
• Pour the sauce and mix with the tortellini.
• Cut the tomatos in halves and spread about
• Cut the cheese in little cubes and spread about.
• Bake for 25 minutes
• Enjoy!